<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-1124</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias pecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. mex. de cienc. pecuarias]]></abbrev-journal-title>
<issn>2007-1124</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-11242020000100153</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v11i1.4882</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto del propóleo y aceite de orégano sobre parámetros productivos, leucocitos, metabolitos y estabilidad oxidativa de la pechuga de pollo]]></article-title>
<article-title xml:lang="en"><![CDATA[Supplementation of broiler diets with propolis and oregano oil and its effect on production parameters, leukocytes, metabolites and breast meat antioxidant stability]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ibarra-Espain]]></surname>
<given-names><![CDATA[José Inés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carmona-Gasca]]></surname>
<given-names><![CDATA[Carlos Alfredo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Escalera-Valente]]></surname>
<given-names><![CDATA[Francisco]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Avila-Ramos]]></surname>
<given-names><![CDATA[Fidel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Nayarit Unidad Académica de Medicina Veterinaria y Zootecnia ]]></institution>
<addr-line><![CDATA[Compostela Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Guanajuato Departamento de Veterinaria y Zootecnia ]]></institution>
<addr-line><![CDATA[Irapuato Guanajuato]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2020</year>
</pub-date>
<volume>11</volume>
<numero>1</numero>
<fpage>153</fpage>
<lpage>166</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242020000100153&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242020000100153&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242020000100153&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Se estudió el efecto de propóleo (P) y aceite de orégano (A) sobre parámetros productivos, leucocitos, compuestos químicos en sangre y la estabilidad oxidativa de la carne de pechuga. Los pollos (n= 480) fueron distribuidos en cuatro tratamientos con cuatro repeticiones de 30 pollos. Se probaron cuatro niveles de aditivos: TES= 0, P= 100 mg de propóleos, A= 100 mg de aceite de orégano y AP= 50 mg de A + 50 mg de P por kilo de alimento. A los 42 días dos aves por repetición se sacrificaron y su pechuga se colectó para determinar su estabilidad oxidativa midiendo el malondialdehído (MDA). El aceite de orégano contenía 43.47 % de timol y 29.16 % de carvacrol, los propóleos 5.6 mg de flavonoides, 840 µg de fenoles y 138 µg equivalentes de Trolox® por gramo de propóleo. El consumo de alimento, ganancia de peso, conversión alimenticia y mortalidad no aumentaron por efecto de los aditivos. En aves de tres semanas incrementaron los eosinófilos con AP (P&#8804;0.05), en aves de seis semanas aumentaron los triglicéridos con A (P&#8804;0.05) y la oxidación de las grasas fue mayor en carne de aves que recibieron AP (P&#8804;0.05). En conclusión, el aceite de orégano y propóleos no aumentaron los parámetros productivos, pueden estimular la respuesta inmune, en dietas bajas en grasa aumentan los triglicéridos en sangre y su combinación afecta la estabilidad oxidativa de la carne de pechuga.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Propolis and oregano oil are natural substances used in various food industry applications. An evaluation was done of the effects of oregano oil (A) and propolis (P) on production parameters, leukocytes, blood chemistry and meat antioxidant stability in broilers. Animals (n= 480) were randomly allocated to four treatments with four replicates of 30 animals each. Four additive levels (mg/k feed) were tested: C (control)= 0; P= 100 mg propolis; A= 100 mg oregano oil; and AP= 50 mg P + 50 mg A. At 42 d breast meat lipid oxidative stability was estimated based on malondialdehyde (MDA) content. The oregano oil contained 43.47% thymol and 29.16 % carvacrol, while the propolis contained 5.6 mg flavonoids, 840 µg phenols and 138 µg Trolox® equivalents (antioxidant stability) per gram. Feed intake, weight gain, feed conversion and mortality were unaffected by the dietary additives. At 3 wk, blood eosinophil levels increased in treatment AP (P&#8804;0.05), and at 6 wk triglycerides had increased in treatment A (P&#8804;0.05). Meat lipid oxidative stability decreased in the AP treatment (P&#8804;0.05). Neither oregano oil nor propolis improved production parameters, although they can stimulate immune response. When added to low-fat broiler diets they can increase blood triglycerides and in combination they compromise breast meat lipid oxidative stability.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Aceites esenciales]]></kwd>
<kwd lng="es"><![CDATA[Aditivos naturales]]></kwd>
<kwd lng="es"><![CDATA[Pollo de engorda]]></kwd>
<kwd lng="es"><![CDATA[Estabilidad oxidativa]]></kwd>
<kwd lng="en"><![CDATA[Essential oils]]></kwd>
<kwd lng="en"><![CDATA[Natural additives]]></kwd>
<kwd lng="en"><![CDATA[Broilers]]></kwd>
<kwd lng="en"><![CDATA[Oxidative stability]]></kwd>
</kwd-group>
</article-meta>
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